Chapter 203 Who Made the Bag Chicken?
Chen Dexiang hated his son for his poor craftsmanship and his dull brain. He had done everything for his own benefit, but in the end he accused him of being a puppet, which almost made Chen Dexiang unable to recover.
But what can he do? He only has one son, and this son has given him three grandchildren.
The daughter didn't lose her temper, but the son had a cold face every day. If he could take over De Xiang Hotel, he would be able to close his eyes even if he died now.
Now, he feels scared every time he walks into the kitchen, watching his son ignore his daughter, fearing that one day his daughter will lose her patience and quit.
He walked slowly to the door of the back kitchen and heard the cooks chatting inside.
"Did Ah Zhizhen go to Hong Kong City and enter Ningyan?"
"He wrote me a letter saying that he is doing well at Ningyan now and that his colleagues are easy to get along with."
"It's just that he was unwilling to accept the decision after being kicked out, and he wanted to save face. He said he would join Ning Yan, so did he really join Ning Yan? As for him, he is too old to be an apprentice in Ning Yan; if he wants to be a cook in Ning Yan, can he speak Cantonese and cook Cantonese dishes? Otherwise, he can only be a cleaner. But as a cleaner, can he do better than those people from the mainland?" The son's harsh voice came out.
There was a "bang" sound, which was the sound of the basin hitting a heavy object.
"Can't you be more kind with your words? I was the one who brought up Azhi, and I know his abilities. I'm not surprised at all that he can be a cook at Ning Yan." This was the daughter's voice.
"Fifth sister, since you are so reluctant to let go of Wu Zhihai, why do you want to drive him away?"
Hearing his son's reckless words, Chen Dexiang rushed in, but it was too late. He saw his daughter pick up the frying pan and throw it at his son. His son was defenseless and fell to the ground.
This son was someone he had loved since he was a child. Chen Dexiang subconsciously helped his son up while yelling at his daughter, "What are you doing?"
The daughter looked at him sarcastically, took off her chef's hat, turned around and walked out.
What would the kitchen do if his daughter left? He called out, "Jinying."
Unfortunately, his daughter did not even turn around, and he only heard the sound of a motorcycle starting outside. The market was about to open, but his daughter ran away.
He helped his son stand up and vented all his anger on the cook: "There's nothing to gossip about, why do you have to gossip, right?"
The cook was also very depressed. With so many people coming in and out of the kitchen, wouldn't it be normal to talk about where a chef had gone when he left? But since he was the boss, he could only keep quiet and do the preparations.
Seeing that his father still cared about him, Chen Jinlong felt a sense of victory even though he was hit by a spoon. He cleaned up and said, "Let's get started."
Even though his daughter was not around, Chen Dexiang was still worried, so he changed his clothes and went to the kitchen.
"Young boss, Miss Fifth has left. Who will cook the bag chicken next?" the chef who was scolded by them asked with gritted teeth.
Their bag chicken needs to be booked in advance. This chicken was ordered yesterday, but it hasn’t been cooked yet.
Although Chen Jinlong was afraid of making a chicken with a bag, he had no choice but to go ahead. Today, as if blessed by the gods, he was able to remove the bones of the chicken with great success. He looked at Chen Dexiang with a triumphant smile.
Chen Dexiang was happy to see his son had made progress today, and nodded, "Okay."
He helped his son season the chicken and watched him fry and steam the chicken. Seeing the chicken being cooked smoothly, he secretly breathed a sigh of relief. Maybe his son could do it after practicing a little more.
Looking at the redness and swelling on his son's face, he couldn't help but blame his daughter, who relied on her good craftsmanship and didn't care about the relationship between siblings at all.
Chen Jinlong's confidence increased at this moment, and he began to urge the people in the kitchen in a serious manner: "Don't dilly-dally. If you don't work hard, you can only go to Hong Kong City to compete with people from the mainland for dishwashers."
Hearing this, Chen Dexiang frowned, but he couldn't destroy his son's confidence at this time, or refute his son's face in the kitchen. He said, "Jinlong is right. Don't think you can make money in Hong Kong. They speak Cantonese in Hong Kong, and you can't communicate with them. If you go there, you can only compete with those people from the mainland to wash dishes. I have been very kind to Wu Zhihai. I gave him a sum of money. I originally hoped that he would learn a skill and open a small restaurant in Tainan to make a living. Who would have thought that he would be so ambitious. Alas! You still have to be more down-to-earth."
The restaurant manager came in and said to Chen Dexiang, "Boss, that bag chicken was ordered by Miss Li from the TV station. After she finished eating, she asked me, 'Are we the only one in Taiwan that makes bag chicken?' It was a very strange question."
Chen Dexiang walked out. Miss Li, who specializes in travel programs at the TV station, had not left yet. He went over to greet her: "Miss Li, why do you have this question?"
“I just want to know, is there anyone else who can make this dish?”
Chen Dexiang said confidently, "No. There are Shandong chefs among the mainlanders who came to Taiwan, but Dexiang and his family are the only ones who can make this dish. And only my son Chen Jinlong and I have this skill."
"Really?" Miss Li asked with a smile.
"Of course, if you still want to eat, come to Dexiang. Just let me know in advance." Chen Dexiang said.
Miss Li nodded politely and left, taking her people back to the TV station, going to the broadcasting room to open the videotape and watch the videos shot in the past few days.
Japan is very dazzling in the world today. Yue Ning is very popular in Japan. The first Ning Xiaochu noodle restaurant opened in Dotonbori, Osaka, attracting many TV stations to report. Taiwan has a serious Japan-loving phenomenon. Things that are popular in Japan will definitely be popular in Taiwan. Japanese media chased Yue Ning to report, and Taiwanese TV stations followed suit.
Their travel program went to Hong Kong to shoot the relevant content of Baohualou, and Yue Ning warmly received them. It happened that Baohualou Second Store and Ning Xiaochu Noodle House had settled in Hongan Famous Brands Discount Mall in Causeway Bay, so Yue Ning chose this as the shooting location.
In the video, a long queue formed at the entrance of a famous brand discount store, bypassing the convenience store on the corner. A uniformed mall attendant held a stack of advertising papers in his hand and handed them out to customers in line.
The female customer with a camera hanging around her neck reached out to take the advertising paper and took out a flyer from her bag. The customer in the queue with her took out a calculator. The same handbag sold for 190,000 yen in Tokyo, but it was 60,000 cheaper here. The two of them were so happy that they almost jumped up and accidentally bumped into the male customer behind them. She hurriedly apologized in English, but when she saw the Nissan car pattern on the man's tie, she immediately switched to Japanese. It turned out that the housewife from Tokyo met the office worker from Osaka.
The show focuses on travel, and the host asked, "Why are there so many Japanese customers?"
"Causeway Bay is dominated by Japanese department stores, while Chinese and even British department stores are losing ground. The Hong An Group has taken a different approach, taking advantage of the convenience of Hong Kong's free port and the lack of import and export tariffs, and has brought together many world-renowned luxury brands to create this famous brand discount mall. Basically, the same goods can be 30% to 70% cheaper than in Japan. It only takes four or five hours to fly from Japan to Hong Kong, which attracts many Japanese tourists." Yue Ning pointed to the Hong An Department Store, which is still under renovation, and said, "We are now in Phase I. Phase II will open in June and July, and more brands will move in by then."
"70%?" the host asked in disbelief.
"Yes! Many of the special-priced items do have such a big discount, so many Japanese customers fly here specially to purchase them."
Yue Ning led them into the shopping mall through the employee-only passage. After entering the shopping mall, there was a crowd of people in front of each counter.
Yue Ning first took them to Ning Xiaochu, where a long row of waiting chairs at the door were filled with people eating snacks. When they saw Yue Ning appear, the crowd became restless.
Yue Ning greeted them with a smile and introduced: "We have a new product these days, Northwest beef ramen, which is the flavor of our Northwest. You must try it!" The guests who understood responded, and the guests who didn't understand also laughed along.
For the filming of the program, the restaurant reserved a seat for them and served them a set meal. Yue Ning introduced that this was the most popular roast meat combo in their restaurant, and it was also served with a small dish of stir-fried cabbage, a steamed bun with meat, and a cup of iced lemon tea.
Such a set meal costs only HK$6. From last year to this year, affected by the global economic crisis, prices in Hong Kong, a city where almost all materials are imported, have soared. Even Fu Bo's pork trotter rice noodles have increased by one dollar. Ning Xiaochu's set meal, which is clean and has a guaranteed taste, is very affordable.
After trying Ning Xiaochu's affordable set meal, they went to the newly opened Baohualou Second Store. This store has just opened for a few days, and its main customer base is tourists who come to shop. Unlike the main store, which has many large round tables, most of the seats are four-person booths, and there are even small seats for two people. At this time, they are also full. Like the main store, there is an introduction to the chef at the entrance.
Yue Ning took one look and said, "Chef Ma is on duty today. He is known as our Baohualou's chef who can cook all of Baohualou's signature dishes."
The host saw the last chef's introduction said: "From Taiwan, specializes in Beijing and Shandong cuisine." So he asked: "Is this Chef Wu from Taiwan?"
"Chef Wu has just joined Baohualou. Originally, he needed three months to learn the main Cantonese cuisine. However, after our diners tasted the fried double crispy dishes he made, they strongly requested that he be included." Yue Ning introduced them casually and without lingering for too long, he took them to their seats.
The main focus here is on food for tourists. There are four kinds of roasted meat and marinated meat that allow tourists to taste multiple flavors at once, including roast duck, roast pork, marinated goose meat, and goose wings. There are also signature fish soup, juicy shrimp balls, and crispy pigeon with eight treasures. In addition to these dishes, Yue Ning also ordered a stir-fried vegetable dish, and the main dish was a plate of dry fried beef noodles.
The host noticed that, in addition to the platter, each dish was hung with a sign on a small stand on the table. He flipped through the signs of different colors. On the front was the chef's name, and on the back was a table number and a dish number. He looked up and asked, "What is this?"
Yue Ning picked up the sign and said, "It's used to assign chefs after taking orders. For customers, if you specifically request a chef to cook your meal, you can rest assured once this sign is on. If you don't specify a chef, you may still get a dish you particularly like. At this time, you can take a look at this sign, remember the chef's name, and order his dishes next time you come. Even chefs who are not on the list can be recognized by customers."
"Then how do I know that it must have been made by this cook?"
Yue Ning invited her to eat fish soup and said, "After lunch, we need to use these signs to count how many dishes this chef made that day. It affects our reputation externally and our wages internally. Who would be willing to cheat?"
The host introduced the dishes while eating. When the crispy pigeon with eight treasures came up, the host said in surprise: "This is Chef Wu's dish!"
"Yes! Cut it with a knife and fork." Yue Ning gestured.
The host picked up the knife and saw that the honey-colored skin of the pigeon looked like translucent glass. As soon as her knife teeth touched the pigeon's breast, there was a "crack" sound, and the crispy skin cracked into spider web patterns, revealing the pink and white pigeon meat underneath, and the juice flowed out from the cut. The blade cut further down, without touching the bones, and the meat inside was soft, with the warm aroma of fat and the fragrance of glutinous rice wafting out. The pigeon's crispy skin broke into pieces, and the juice in the pigeon leg meat suddenly gushed out, spreading on the porcelain plate, and was absorbed by the glutinous rice in the pigeon's stomach.
The host picked up a piece of pigeon meat with glutinous rice. The pigeon skin was extremely crispy and broke when it touched the teeth. The pigeon meat was tender. The glutinous rice inside was mixed with a variety of ingredients, and the taste was complex but harmonious. After describing it, she finally said: "This dish is a bit like Budai Chicken!"
Yue Ning nodded: "Yes! Bubble Chicken, Eight Treasure Gourd Duck, Three-piece Duck, Crispy Glutinous Rice Chicken, Qiankun Roast Goose, and Pigeon Wings are all made from the same recipe, with the whole ingredient minus the bones, and the fillings are different. This dish is difficult because the baby pigeon is more tender, and it is harder to tear apart than a young chicken. But it is simpler than Bubble Chicken in that Bubble Chicken has soup in it, and it is easy to break when fried. This dish contains glutinous rice, and we roast it, so it is relatively less likely to break. Chef Wu happens to have the basic skills to make Bubble Chicken, so he started with the dishes that are similar to the two cuisines."
"Chef Wu knows how to make chicken in a bag?"
Yue Ning nodded: "Yes! And it's done well."
At this time, the dry fried beef noodles were served, and Yue Ning said: "Chef Wu is not only good at making chicken, but also has great stir-frying skills. Everyone says that this dry fried beef noodles is among the top five in our company."
The host took a piece of dry fried beef noodles and ate it. The beef was indeed smooth and tender, and full of the flavor of fire. After introducing this dish, she asked with interest: "Chef Wu ranked fifth, who was ahead of him?"
"Chef He Yunbang is ranked first, I am ranked second, today's chef, Chef Ma is ranked third, my uncle Chef Chen Liangwei is ranked fourth, and Chef Wu is ranked fifth. Don't think that fifth is not the best, you should know that there is Chef Zhang Junming who won the third place in the Chef King Competition behind him."
"That's really impressive." The host asked, "Where's Chef Lu?"
"Him! He is the worst cook among all the chefs. Lu family cuisine emphasizes slow cooking over low heat, and he is not good at cooking." Yue Ning said with a smile.
After the video was over, Ms. Li looked at the host in the video.
They just returned to Taipei yesterday and wanted to compare the taste of bag chicken and pigeon, adding the taste difference into the program so that the audience can have a more intuitive feeling. Yue Ning said that Chef Wu can make bag chicken, and they did eat pigeon with similar cooking methods, but Boss Chen said that only they and their sons can make bag chicken in Taiwan. She had eaten bag chicken before and remembered that it tasted really good, but today's bag chicken felt very ordinary.
"Ms. Li, how are we going to introduce ourselves later?"
Ms. Li said: "You emphasized the crispy skin and soft, glutinous and fragrant fillings of Baohualou's crispy pigeon, but it is just like the Budai chicken, which is a whole chicken with bones removed. Don't let the audience misunderstand."
"OK."
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